1 00:00:07,133 --> 00:00:10,493 Speaker 1: You're listening to the Saturday Morning with Jack team podcast 2 00:00:10,613 --> 00:00:11,453 Speaker 1: from News Talks. 3 00:00:11,453 --> 00:00:15,093 Speaker 2: A'd be thirteen minutes to ten on News Talks, he'd 4 00:00:15,133 --> 00:00:17,413 Speaker 2: be after ten o'clock. We're talking screen Time. That's the 5 00:00:17,573 --> 00:00:20,933 Speaker 2: segment every week where our screen time expert gives us 6 00:00:20,973 --> 00:00:23,973 Speaker 2: three shows that she is watching or streaming and recommends 7 00:00:24,013 --> 00:00:26,213 Speaker 2: to us all. And she's really excited, as am I 8 00:00:26,253 --> 00:00:28,653 Speaker 2: about the second season of The Restaurant That Makes Mistakes. 9 00:00:28,733 --> 00:00:30,853 Speaker 2: If you haven't seen the first season, it's it is 10 00:00:30,933 --> 00:00:34,253 Speaker 2: just a really beautiful concept. So basically, people who have 11 00:00:34,333 --> 00:00:37,773 Speaker 2: Alzheimer's helped to run a restaurant and they go from 12 00:00:38,293 --> 00:00:42,213 Speaker 2: zero knowledge and running a restaurant into serving people, assisting 13 00:00:42,253 --> 00:00:44,173 Speaker 2: with the food preparation, running the whole thing, and as 14 00:00:44,213 --> 00:00:46,973 Speaker 2: you can imagine, like restaurants, so complex places. But it's 15 00:00:47,013 --> 00:00:50,453 Speaker 2: a really kind of intimate and beautiful concept for a 16 00:00:50,493 --> 00:00:52,933 Speaker 2: TV show. So I'm so excited about season two. We'll 17 00:00:52,933 --> 00:00:54,653 Speaker 2: tell you a bit more about that after ten o'clock. 18 00:00:55,093 --> 00:00:56,653 Speaker 2: Right now, though, it is time to catch up with 19 00:00:56,693 --> 00:01:00,893 Speaker 2: our cook. Nicki Wicks is here with us this morning morning. A, Yes. 20 00:01:00,693 --> 00:01:03,973 Speaker 3: Good morning. I'm excited about that show too. I adore 21 00:01:04,053 --> 00:01:06,853 Speaker 3: the first season I thought they did a really great job. 22 00:01:06,933 --> 00:01:08,973 Speaker 3: The restaurant that makes mistakes. I think it's fantastic. 23 00:01:09,053 --> 00:01:10,893 Speaker 2: It's such a good idea, such a good idea. 24 00:01:10,933 --> 00:01:11,853 Speaker 3: Are you, isn't it? 25 00:01:11,973 --> 00:01:14,253 Speaker 2: Are you a language person? I can imagine you? 26 00:01:14,253 --> 00:01:14,493 Speaker 1: Are you? 27 00:01:14,733 --> 00:01:15,373 Speaker 2: Very worldly? 28 00:01:16,493 --> 00:01:19,293 Speaker 3: Very worldly? And look when I was filming World Kitchen, 29 00:01:19,773 --> 00:01:23,293 Speaker 3: so in multiple forty different countries, and what I learned. 30 00:01:23,333 --> 00:01:25,613 Speaker 3: I learned always to know how to say thank you, 31 00:01:25,653 --> 00:01:28,133 Speaker 3: how to say hello, and also how to say delicious 32 00:01:28,173 --> 00:01:31,213 Speaker 3: in different languages, because I always wanted to be able 33 00:01:31,253 --> 00:01:35,613 Speaker 3: to say that's delicious. And it was great. I think 34 00:01:36,373 --> 00:01:39,693 Speaker 3: I'm waiting for the piece of technology that is when 35 00:01:39,693 --> 00:01:42,333 Speaker 3: you can have a language implanted in your brain. 36 00:01:42,453 --> 00:01:44,053 Speaker 1: Yes, and I just can't wait for it. 37 00:01:44,093 --> 00:01:46,573 Speaker 2: I will be interested to see what like AI and 38 00:01:46,253 --> 00:01:48,413 Speaker 2: these and these chap tools are going to do to language. 39 00:01:48,453 --> 00:01:50,853 Speaker 2: I really hope that they don't mean people are less 40 00:01:50,853 --> 00:01:52,773 Speaker 2: incent deviced to learn languages. I think they would be 41 00:01:52,813 --> 00:01:54,613 Speaker 2: a real shame. You know, well, I. 42 00:01:54,573 --> 00:01:57,813 Speaker 3: Think there's nothing quite like I mean translation tools. I mean, 43 00:01:57,853 --> 00:02:00,973 Speaker 3: I've never had great successes. There is just that stiltedness. 44 00:02:00,973 --> 00:02:03,533 Speaker 3: But I'm talking about an actual thing that gets put 45 00:02:03,573 --> 00:02:06,693 Speaker 3: in my brain so that when I'm going to Italy. 46 00:02:06,573 --> 00:02:10,093 Speaker 2: I can speak the local diary. Yeah, ok, yeah, yeah, 47 00:02:10,133 --> 00:02:11,253 Speaker 2: fair enough, all right. 48 00:02:11,333 --> 00:02:15,453 Speaker 3: But anyway, okay, raid game might suffer. 49 00:02:15,333 --> 00:02:18,293 Speaker 2: Yes, yes, true. Now you're helping us get out of 50 00:02:18,293 --> 00:02:20,373 Speaker 2: a cooking rut this morning, and I'm doing a terrible 51 00:02:20,413 --> 00:02:22,573 Speaker 2: job with timing. But this is something that does affect 52 00:02:22,573 --> 00:02:24,253 Speaker 2: people from time to time. You just feel like a 53 00:02:24,253 --> 00:02:25,933 Speaker 2: bit blair with cooking app. 54 00:02:25,853 --> 00:02:29,133 Speaker 3: Yeah, yeah, I think so. And I've just been through 55 00:02:29,133 --> 00:02:31,533 Speaker 3: a little a phase of that myself, which really surprised 56 00:02:31,533 --> 00:02:34,013 Speaker 3: me because I go through it perhaps least often than 57 00:02:34,053 --> 00:02:36,373 Speaker 3: other people, but my job relies on coming up with 58 00:02:36,453 --> 00:02:40,173 Speaker 3: new recipe ideas, and I just found myself very devoid 59 00:02:40,213 --> 00:02:42,013 Speaker 3: of ideas. I was like, oh, I've done that. Oh, 60 00:02:42,093 --> 00:02:45,653 Speaker 3: I don't know. Sometimes it's a seasonal thing. Sometimes we 61 00:02:45,973 --> 00:02:48,333 Speaker 3: just at the end of winter, we're a bit sick 62 00:02:48,333 --> 00:02:51,413 Speaker 3: of the winter fear. We haven't quite hit our straps 63 00:02:51,413 --> 00:02:54,013 Speaker 3: with some of the beautiful summer fair that's up ahead. 64 00:02:54,813 --> 00:02:59,093 Speaker 3: But anyway, I took myself away Jack down to Waypunamu, 65 00:02:59,173 --> 00:03:01,613 Speaker 3: down to the South Island, and because of that, I 66 00:03:01,653 --> 00:03:03,293 Speaker 3: wasn't in my own kitchen. I had to eat out 67 00:03:03,333 --> 00:03:06,813 Speaker 3: a little bit and I just got hugely inspired. I 68 00:03:06,853 --> 00:03:09,173 Speaker 3: was in Queenstown. I went to Sherwood, which is one 69 00:03:09,213 --> 00:03:12,493 Speaker 3: of my favorite restaurants down there, and for example, I 70 00:03:12,533 --> 00:03:14,173 Speaker 3: had a lot to eat the air as I would 71 00:03:14,213 --> 00:03:17,933 Speaker 3: dining alone, ordered everything, but one thing, for example, was 72 00:03:17,933 --> 00:03:19,653 Speaker 3: a salad that I have which was made out of 73 00:03:19,693 --> 00:03:26,613 Speaker 3: whitloof or indeed, there's those little boat shape ye dive 74 00:03:27,013 --> 00:03:29,293 Speaker 3: there you go, one of us is right. 75 00:03:31,013 --> 00:03:31,573 Speaker 2: I love it. 76 00:03:31,893 --> 00:03:34,213 Speaker 3: And this was lay it up on a plate with 77 00:03:34,253 --> 00:03:38,133 Speaker 3: some little slices of pear on it, some flakes of almonds, 78 00:03:38,173 --> 00:03:41,973 Speaker 3: and then this beautiful, very honeyed vinaigrette over it. And 79 00:03:42,053 --> 00:03:44,693 Speaker 3: I had it three times in the three days that 80 00:03:44,733 --> 00:03:48,773 Speaker 3: I was there because it was so damn juicy and delicious. 81 00:03:49,093 --> 00:03:52,213 Speaker 3: And I've come home, I'm recreating this in my own kitchen, 82 00:03:52,773 --> 00:03:54,893 Speaker 3: just with some cos letus I can't say to find. 83 00:03:55,133 --> 00:03:57,093 Speaker 3: Let's call it whitloff. And then we both get out 84 00:03:57,133 --> 00:04:01,493 Speaker 3: of jail because it's the same. So eating out one 85 00:04:01,533 --> 00:04:04,973 Speaker 3: beautiful way I think to get inspired. But there are 86 00:04:05,053 --> 00:04:08,533 Speaker 3: less expensive ways to do that. One is obviously through 87 00:04:08,573 --> 00:04:10,853 Speaker 3: social media. These days, I do do a bit of 88 00:04:10,893 --> 00:04:13,053 Speaker 3: scrolling and I you know, I'll look at a cake, 89 00:04:13,053 --> 00:04:15,813 Speaker 3: and I'll think, oh my goodness, I forgot about hummingbird cake. 90 00:04:16,293 --> 00:04:18,293 Speaker 3: And now, sitting on my bench as we speak, I've 91 00:04:18,293 --> 00:04:21,413 Speaker 3: got a humming bed. I've sort of taken it up notch. 92 00:04:21,773 --> 00:04:24,013 Speaker 3: We'll do that, wesk me next week, taking it up 93 00:04:24,013 --> 00:04:26,373 Speaker 3: a notch with a brown butter iceing frousting on it, 94 00:04:26,653 --> 00:04:29,733 Speaker 3: and it's going to be amazing. We can go to 95 00:04:29,773 --> 00:04:31,773 Speaker 3: the library. I do that often. I also went to 96 00:04:31,813 --> 00:04:34,573 Speaker 3: the Wanica Library when I was there and just picked 97 00:04:34,653 --> 00:04:37,453 Speaker 3: up a food book and was just flicking through that 98 00:04:37,973 --> 00:04:41,733 Speaker 3: and was reminded, Oh, that's right, there's kale in the world, 99 00:04:41,813 --> 00:04:43,293 Speaker 3: and you don't always just have to have it as 100 00:04:43,333 --> 00:04:46,493 Speaker 3: a leaf. And so I've made some kale pisto. So 101 00:04:46,573 --> 00:04:49,213 Speaker 3: I'm just giving our listeners a sort of idea of, 102 00:04:49,973 --> 00:04:52,533 Speaker 3: you know, where you can start if you're feeling a 103 00:04:52,533 --> 00:04:56,893 Speaker 3: bit stale. Generally, you're not going to find inspiration by 104 00:04:56,933 --> 00:04:59,813 Speaker 3: looking in your own fridge again or in your own 105 00:04:59,853 --> 00:05:03,693 Speaker 3: cupboard again, unless you dive to the back and discover 106 00:05:03,773 --> 00:05:05,973 Speaker 3: the currants and the pine nuts and you're reminded of 107 00:05:06,013 --> 00:05:09,253 Speaker 3: all a little salad with that or something. But just 108 00:05:09,293 --> 00:05:12,253 Speaker 3: to step outside your usual realm in some way, And 109 00:05:12,293 --> 00:05:14,613 Speaker 3: you know, we live in a time where that is 110 00:05:14,653 --> 00:05:18,133 Speaker 3: so dead easy to do, you know, and get a 111 00:05:18,133 --> 00:05:20,813 Speaker 3: little notepad, you know, watch an old Jamie Oliver rerun, 112 00:05:21,773 --> 00:05:24,093 Speaker 3: you know, flip through Instagram, but have a little notepad 113 00:05:24,133 --> 00:05:26,573 Speaker 3: beside you so that you can actually be going, I'm 114 00:05:26,613 --> 00:05:29,773 Speaker 3: going to make those chicken and spinach meat balls. I'm 115 00:05:29,773 --> 00:05:30,333 Speaker 3: going to make that. 116 00:05:30,653 --> 00:05:36,213 Speaker 2: Yeah, shoecake, the key eggs, yeah yeah, yeah, that as. 117 00:05:36,133 --> 00:05:38,373 Speaker 3: Well as looking at the produced carrots are amazing at 118 00:05:38,373 --> 00:05:42,533 Speaker 3: the moment. Yeah, so you know, little carrot salad, roasted 119 00:05:42,533 --> 00:05:44,573 Speaker 3: carrots with a tahini dressing and something. 120 00:05:45,373 --> 00:05:47,413 Speaker 2: Hey, very quickly, we're gonna have to shoot a second. 121 00:05:47,453 --> 00:05:49,213 Speaker 2: What should I ask don Hey, she's with us after 122 00:05:49,253 --> 00:05:51,053 Speaker 2: ten Oh well. 123 00:05:50,893 --> 00:05:52,413 Speaker 3: I'll tell you what not to ask her. Don't ask 124 00:05:52,453 --> 00:05:57,373 Speaker 3: her what her favorite dishes again today? I guess you 125 00:05:57,413 --> 00:06:01,733 Speaker 3: could ask her what? Ask her what inspires her these 126 00:06:01,853 --> 00:06:04,733 Speaker 3: days compared with say ten or twenty years ago when 127 00:06:04,853 --> 00:06:05,493 Speaker 3: she was younger. 128 00:06:05,613 --> 00:06:06,333 Speaker 2: Oh, good question. 129 00:06:06,373 --> 00:06:07,173 Speaker 3: I'd like to hear that. 130 00:06:07,333 --> 00:06:08,773 Speaker 2: Yeah, okay, okay, I'll do that. 131 00:06:08,893 --> 00:06:09,053 Speaker 1: Yeah. 132 00:06:09,093 --> 00:06:11,973 Speaker 3: Oh I love Dona. Hey, she is an inspiration, that 133 00:06:12,093 --> 00:06:15,013 Speaker 3: is for sure. You know, her food has changed over time, 134 00:06:15,333 --> 00:06:17,293 Speaker 3: as we all do. If anything, we get a little 135 00:06:17,293 --> 00:06:20,133 Speaker 3: bit more simple in our cooking as we get old, 136 00:06:20,133 --> 00:06:22,453 Speaker 3: and nothing wrong with that, just pure good ingredients. So 137 00:06:22,933 --> 00:06:24,773 Speaker 3: I hope we've given some ideas and I'm sure John 138 00:06:24,853 --> 00:06:26,213 Speaker 3: will have some ideas for our listeners too. 139 00:06:26,413 --> 00:06:30,013 Speaker 2: Fantastic, too right. She's an inspiration, as are you, Nikki. 140 00:06:30,013 --> 00:06:31,973 Speaker 2: Thank you very much. Nicky works there in the kitchen 141 00:06:32,013 --> 00:06:32,293 Speaker 2: for us. 142 00:06:32,853 --> 00:06:35,973 Speaker 1: For more from Saturday Morning with Jack Tame, listen live 143 00:06:36,053 --> 00:06:38,853 Speaker 1: to News Talks ed B from nine am Saturday, or 144 00:06:38,933 --> 00:06:40,853 Speaker 1: follow the podcast on iHeartRadio.